Ingredients
8 oz package cream cheese
5 tablespoons prepared basil pesto, divided and excess oil drained off
2 teaspoons roasted garlic puree, divided
juice of one lemon, divided
2 dashes hot sauce
1 pound thinly sliced smoked salmon
3 tablespoons pistachios
8 oz artichoke hearts marinated in olive oil, undrained
3 tablespoons fresh parsley
Garnish: lemon slices and additional parsley sprigs
Preparation
In a small mixing bowl, whisk together the Philadelphia cream cheese, 2 tablespoons basil pesto, 1 teaspoon roasted garlic puree, juice of ½ lemon, and hot sauce until smooth.
Spread the ¾ - 1 teaspoon pesto cheese mixture over each salmon slice. Roll slices around the pesto cheese (jellyroll fashion) and place each on a serving platter.
In a food processor, puree the remaining 3 tablespoons basil pesto, 1 teaspoon roasted garlic puree, juice of ½ lemon, pistachios, and artichoke hearts with olive oil marinade, and parsley.
Spoon Artichoke Pistachio Sauce over the Pesto Cheese Smoked Salmon. Garnish with additional parsley and lemon slices.
